Finely chop the tomatoes. On peppers, remove the stalks and seeds and, like the tomatoes, chop finely. Send to a thick-walled pot or cauldron and simmer under the lid, on medium heat for half an hour. After 15 minutes you can stir. After half an hour, using a submersible blender, grind everything into a homogeneous mass. Boil the sauce in half. It took about an hour. Stir occasionally.
We warm dry and clean jars directly above the sauce. Fill the jars of the right size (I use 200-300 ml small ones) with sauce, close (roll). Turn it upside down and wrap it with a warm towel until it cools completely. Super aromatic sauce is ready to eat. It can also be stored for a year and used if necessary.